Randy Mayor; Melanie J. Clarke
Yield
12 servings (serving size: 1 slice and about 2 tablespoons sauce)

A dacquoise is a French torte consisting of meringue layers and buttercream filling. In our two-layer stack, the coffee-flavored frozen-yogurt filling contrasts nicely with the crisp meringue. Immediately after you assemble the dessert, the meringues are crisp, but after sitting a day or so in the freezer, they soften and become almost chewy.

How to Make It

Step 1

Preheat oven to 275°.

Step 2

Cover 2 baking sheets with parchment paper. Draw 2 (9 1/2-inch) circles on paper. Turn paper over; secure with masking tape.

Step 3

Place egg whites, vanilla, and salt in a large bowl; beat with a mixer at high speed until foamy. Add sugar, 1 tablespoon at a time, beating until stiff peaks form. Divide the egg white mixture evenly between the 2 drawn circles. Spread egg white mixture onto the circles using the back of spoon. Bake at 275° for 1 hour or until dry. Turn oven off; cool meringues in closed oven at least 1 hour. Remove meringues from oven; cool.

Step 4

To prepare filling, beat yogurt and coffee granules until smooth. Carefully remove the meringues from paper. Invert 1 meringue onto a serving plate. Spread filling evenly over meringue. Top with remaining meringue. Cover and freeze several hours or until firm.

Step 5

To prepare mocha sauce, combine brewed coffee, cocoa, corn syrup, and cornstarch in a saucepan. Bring to a boil, and cook for 1 minute, stirring constantly. Remove from heat; stir in chocolate chips and vanilla. Remove dacquoise from freezer, and let stand for 5 minutes. Cut dacquoise into wedges with a serrated knife. Drizzle the mocha sauce over each serving.

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